1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 tbsp. bacon fat
1 med. onion, finely chopped
1 lg. garlic clove, finely chopped
2 slices bread, trimmed
1/4 c. finely chopped fresh parsley
1/4 c. Cognac or bourbon
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground allspice
1/2 tsp. dried thyme
1 bay leaf
2 or 3 slices bacon

Preheat oven to 350 degrees. Put meats in a large mixing bowl and assemble all ingredients.

Heat the bacon fat, and saute the onion and garlic until soft and transparent. Put bread in a blender to make fine soft crumbs and sprinkle over meats. Add the sauteed onion mix, the parsley, Cognac, egg, salt, pepper, allspice, and thyme. Mix thoroughly with your hands. (An electric mixer or food processor will produce a rubbery texture.)

Pack the meat mixture into a 1-quart greased loaf pan. Lay the bay leaf on top, and cover the meat loaf with bacon slices. Set in the preheated oven and bake for 1 1/2 hours. Drain the excess grease. Leave the loaf in the pan, and let it rest in a warm place for 20 or 30 minutes before slicing, otherwise it will be difficult to slice.